1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat olive oil over medium heat. Add onions, carrots, and celery, and sauté until softened.
3. Stir in the shredded chicken, peas, and cooked orzo.
4. In a separate bowl, whisk together the flour, chicken broth, and heavy cream until smooth. Pour this mixture into the skillet and stir to combine.
5. Add thyme, salt, and pepper to taste. Cook until the mixture thickens.
6. Transfer the chicken and orzo mixture into a pie dish and cover with the pie crust, sealing the edges.
7. Cut slits in the top of the crust to allow steam to escape.
8. Bake in the preheated oven for 30-35 minutes, or until the crust is golden brown.
9. Let it cool for a few minutes before serving.

Discover my favorite kitchen tools I always use.